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Desserts

Beautiful Butterfly Cake

Beautiful Butterfly Cake recipe
photo by:kraft
I made this and a famly member took a chunck out of the top of one of the wings so it had rounded wings on top and at the bottom. I thought it looked better that way.
posted by
RLynnKelly
on 4/5/2010
time
prep:
15 min
total:
1 hr 45 min
servings
total:
16 servings, one piece each
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What You Need

1
pkg.  (2-layer size) yellow cake mix
1/3
cup  raspberry jam
12
 OREO Cookies
1
tub  (8 oz.) COOL WHIP Whipped Topping, thawed, divided
 Food coloring
1
cup  fruit-flavored sweetened rice cereal
 Decorations: assorted ring-shaped hard candies and Mini OREO Bite Size Chocolate Sandwich Cookies

Make It

PREPARE cake batter and bake in two 9-inch round baking pans as directed on package. Cool 10 min.; remove to wire racks. Cool completely.

CUT cakes crosswise in half. Spread two of the cake halves with jam; top with remaining two cake halves to form two stacks. To assemble, arrange cookies in center of large board or tray with edges slightly overlapping to form the "butterfly's body," securing cookies to each other with small amount of the whipped topping. Arrange cake stacks around body to resemble the butterfly's wings.

TINT remaining whipped topping with food coloring as desired. Spread onto cakes. Decorate with whipped topping, cereal, candies and cookies. Store in refrigerator.

Kraft Kitchens Tips

Variation
For a refreshing citrus cake, prepare as directed using lemon cake mix and substituting orange marmalade for the raspberry jam.
Substitute
Substitute any flavor cake mix for the yellow cake mix.
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